sous vide turkey porchetta

Gentle and benevolent ruler of the holiday table, fair in his judgment and ample in his juiciness. The ultimate creamy-in-the-middle, crispy-on-top casserole. 1 turkey, 12 to 14 lb. Sous-Vide, Deep-Fried Turkey Porchetta (Turchetta) by Serious Eats. I went with 140 as I read people cooking at 131 had guests who were offput by the texture. GO TO RECIPE Sous-Vide, Deep-Fried Turkey Porchetta (Turchetta) Serious Eats. Remove the turkey porchetta from the bag and dry off thoroughly with a paper towel or dish cloth. When the oven comes up to temp, put the porchetta—probe removed—back in the oven. Uncover for the last 30 minutes of cooking. Thick, rich, and creamy vanilla pastry cream. Also changes the sous-vide temp per ChefSteps' guide to sous-vide thanksgiving Turkey. Bold statement, I know, but I … Carve and serve with gravy on the side. Trim ends for a more cylindrical shape, if desired. We did it! For those of you who have never heard of porchetta, it is a savory, fatty, mouthwatering, moist, boneless pork roast with a crispy crust and is THE pork dish of Italy. I did 12 hours at 140 with some tenderloins and porchetta and that, also, came across as very turkeyish in texture. Using the immersion circulator, preheat the water to 150°F (66°C) according to the manufacturer’s instructions. J. Kenji López-Alt is a stay-at-home dad who moonlights as the Chief Culinary Consultant of Serious Eats and the Chef/Partner of Wursthall, a German-inspired California beer hall near his home in San Mateo. Consider sous vide cooking, where you immerse food in a vacuum-sealed bag in a circulated water bath while precisely controlling the temperature. Are you a high-tech cook who’s looking for an ultra-juicy and tender turkey? Obviously, YMMV depending on our preferences. This was undoubtedly the mind-blowingest of all the mind-blowing meat dishes that have come out of kitchen in perhaps... ever? Someone on this sub recently commented that they use 155 for white turkey and 170 for dark to get closer to 'traditional' baked turkey texture. Then turn off the two bottom burners and turn on the rear burner to high for between 15 minutes and an hour until the pork skin is crisp and bubbly. Dec 22, 2017 - Turkey porchetta—deboned turkey breast cured with garlic, fennel, sage, and red pepper and wrapped in its own skin before roasting—might be the best way to cook turkey using a conventional oven, but if you want to really break out the big guns, cooking it sous vide—followed by a stint in a hot oil bath, Peking duck–sty… Sous-Vide, Deep-Fried Turkey Porchetta (Turchetta) by Serious Eats Add to Meal Planner Because the meat doesn’t brown in the sous vide circulator, Serious Eats and the next contributors add a finishing step to deep-fry, shallow-fry, or broil the turkey for a browned, crispy exterior. Seal tightly and let rest for at least 6 hours and up to 2 days. Turkey breast has a reputation for being dry and tasteless because it's such a lean meat but cooking it sous vide can transform it into a succulent, flavoursome treat. Meal Planning. Learn more on our Terms of Use page. Sous-Vide, Deep-Fried Turkey Porchetta (Turchetta) by Serious Eats. If you’re not into sous vide or don’t have a sous vide setup look at the notes at the end for roasting instructions. To Finish by Pan-Roasting: While wearing an apron (the turkey can splatter), heat 2 tablespoons (30ml) canola oil in a large stainless steel or cast iron skillet over high heat until gently smoking. We reserve the right to delete off-topic or inflammatory comments. Add to Meal Planner. Salt and pepper, or rub of your choice. For me and my family, it came out perfect. Jun 28, 2017 - Turkey porchetta—deboned turkey breast cured with garlic, fennel, sage, and red pepper and wrapped in its own skin before roasting—might be the best way to cook turkey using a conventional oven, but if you want to really break out the big guns, cooking it sous vide, followed by a stint in a hot oil bath, Peking duck–style, is the way to go. Special Diet. I did 12 hours at 150, then 12 hours at 140 for dark meat and everyone loved it. Sous-Vide, Deep-Fried Turkey Porchetta (Turchetta) turkey, kosher salt, peanut oil. Arrange the turkey pieces, skin side up, in a single layer on a baking sheet. This year I think i'll go back to the glazed breast as I did the porchetta and turkey pastrami the last few years. (2 1/2 sticks) (10 oz./310 g) unsalted butter, cut into tablespoons, at room temperature; Kosher salt and freshly ground pepper; 6 shallots, peeled and halved ; 15 fresh sage sprigs; 15 fresh rosemary sprigs ; 15 fresh thyme sprigs; Directions. Because the meat doesn’t brown in the sous vide circulator, Serious Eats … Yes, yes we did. Step 1 Very excited for my first Thanksgiving with sous vide. Place the bag in the water bath and set the timer for 14 hours. Are you a high-tech cook who’s looking for an ultra-juicy and tender turkey? Five hours at 155 for the white meat, and 168 for the dark meat. Because the meat doesn’t brown in the sous vide circulator, Serious Eats and the next contributors add a finishing step to deep-fry, shallow-fry, or broil the turkey for a browned, crispy exterior. Oct 26, 2018 - Turkey porchetta—deboned turkey breast cured with garlic, fennel, sage, and red pepper and wrapped in its own skin before roasting—might be the best way to cook turkey using a conventional oven, but if you want to really break out the big guns, cooking it sous vide, followed by a stint in a hot oil bath, Peking duck–st… Any temperature between 136°F (57.8°C) and 147°F (63.9°C) is … Since I was cooking for other people, and I do sometimes find the texture of poultry cooked at lower temps to be a little off-putting, I decided to go with the higher temps. The Food Lab: Deep-Fried Sous Vide Turkey Porchetta (You Want This on Your Thanksgiving Table), Chicken Piccata (Fried Chicken Cutlets With Lemon-Butter Pan Sauce), Crispy Sous-Vide Chicken Thighs With Mustard-Wine Pan Sauce, Penne Boscaiola (Woodsman-Style Pasta With Mushrooms and Bacon), The Food Lab's Definitive Guide to Buying, Prepping, Cooking, and Carving Your Holiday Turkey, Torrijas Caramelizadas (Spanish-Style Caramelized French Toast). Sous-vide Turkey Porchetta. Less smoke and mess overall, with a crispier skin effect. I went with higher temps so I could get closer to traditional texture, but everything was still amazingly moist and tender. Next year, i'm keeping the dark meat at 150, but will bring the white meat down to 135. Using a large metal ladle, continuously spoon hot oil over exposed portions of roast until bottom half is cooked and crisp, about 5 minutes. Cooking Instructions for Sous Vide Turkey Marsala For the Sous Vide Turkey Breast. Cook the Porchetta using indirect heat for 2 to 6 hours, until an instant-read thermometer reads an internal temperature of 150°F. Place the sous vide bags in the water bath and cook for 2 to 4 hours, until pasteurized. Carefully flip and cook on second side, basting the whole time. I'm also going to switch to deep frying to finish instead of searing or broiling afterwards. After forming and tying turkey porchetta (as described in step 5 of our turkey porchetta recipe), transfer to a sous vide–style vacuum-sealer bag. Heat a frying pan over a high heat and add a few drops of vegetable oil. Introduction. 2. You can take it out whenever you are ready to serve it, plus it’s an almost entirely hands-off approach—freeing you up to focus on getting that white-bread stuffing recipe just right. The Food Lab: Better Home Cooking Through Science (based on his Serious Eats column of the same name) is a New York Times best-seller, recipient of a James Beard Award, and was named Cookbook of the Year in 2015 by the International Association of Culinary Professionals. Hi all, I'm making Turkey Porchetta "Turchetta" for Thanksgiving this year. Cook the Porchetta using indirect heat for 2 to 6 hours, until an instant-read thermometer reads an internal temperature of 150°F. I did 12 hours at 150, then 12 hours at 140 for dark meat and everyone loved it. Add to Meal Planner. Because the meat doesn’t brown in the sous vide circulator, Serious Eats … Seal tightly and let rest for at least 6 hours and up to 2 days. Remove the porchetta from the oven and increase the heat to 500°F (260°C). Deep-frying or pan-frying the turkey after sous vide cooking leaves it deliciously browned and crispy all over. Add turkey and cook for 4 to 5 hours. Dial it back further. Proceed to step 5. https://www.today.com/recipes/giadas-turkey-breast-porchetta-t53701 1 1/2 quarts (1.4L) peanut or canola oil for deep-frying, or 2 tablespoons (30ml) canola oil for pan-frying. Dial it back further. A perfectly cooked, ultra-crisp skinned sous vide whole turkey. Did somebody say cheesy puffs? Seal the bag using the water immersion technique or a vacuum sealer on the dry setting. Removes the making gravy from being a part of the recipe & focuses only on the turkey. Add turkey and cook for 4 to 5 hours. Sous Vide Turkey. Nov 13, 2013 - Turkey porchetta—deboned turkey breast cured with garlic, fennel, sage, and red pepper and wrapped in its own skin before roasting—might be the best way to cook turkey using a conventional oven, but if you want to really break out the big guns, cooking it sous vide, followed by a stint in a hot oil bath, Peking duck–st… Post whatever you want, just keep it seriously about eats, seriously. GO TO RECIPE Sous-Vide, Deep-Fried Turkey Porchetta (Turchetta) Serious Eats. Any Porchetta is no different. King of the Thanksgiving roasts. Preheat sous-vide water bath to 140 degrees F (60 degrees C). Apr 1, 2014 - Turkey porchetta—deboned turkey breast cured with garlic, fennel, sage, and red pepper and wrapped in its own skin before roasting—might be the best way to cook turkey using a conventional oven, but if you want to really break out the big guns, cooking it sous vide—followed by a stint in a hot oil bath, Peking duck–sty… Nov 28, 2016 - A regular porchetta is delicious, no doubt, but I thought to myself, what if I start with the same all-belly porchetta and take it to the extreme? 18. Half Turkey Dinner Kit $100.00 ... You can order the Porchetta Roast and Sauce on it's own or with all the trimmings. I have also glazed the turkey breasts after cooking sous vide and finish in the oven or grill. Ill be parting out second turkey and cooking breasts sous vide. GO TO RECIPE Sous-Vide, Deep-Fried Turkey Porchetta (Turchetta) Serious Eats. Double searing a sous vide turkey breast. Fill the pot with water until it reaches at least 2 inches (5 cm) above the minimum fill line. Would like to do a mild cranberry injection here just cant find any examples View Recipe. My son's fiancee declared it the best turkey she ever had. 1 recipe turkey porchetta, prepared through the end of step 7, skipping wrapping and refrigerating step at end of step 5; 1 1/2 quarts (1.4L) peanut or canola oil for deep-frying, or 2 tablespoons (30ml) canola oil for pan-frying It had the texture of what I'd expect from turkey. 2 quarts chicken stock. Place the sous vide bag in the water bath and cook for 3 to 8 hours, until pasteurized, or tenderized. https://www.cooksillustrated.com/recipes/11556-sous-vide-porchetta Article from seriouseats.com. Have you cooked this recipe? Set the Anova Sous Vide Precision Cooker to 145°F (62°C). I will probably dial back the garlic next time as I felt it overpowered the turkey a little. This was undoubtedly the mind-blowingest of all the mind-blowing meat dishes that have come out of kitchen in perhaps... ever? Welcome to SousVide: The subreddit for everything cooked in a temperature controlled water-bath. You can skip the sous vide method and go conventional by wrapping the porchetta in greased aluminum foil or covered roasting pan and baking in the oven at 350 degrees F for 2 hours and 30 minutes or until internal temperature reaches 150 degrees. Crisp on the outside, pudding-like within, served in a light crème anglaise. On today's lunch I decided to make this awesome treat for the guys. Let rest 5 minutes. u/TheRealSpaceTrout. Posted by. Mar 4, 2019 - Deep-Fried Sous Vide Turkey Porchetta (Turchetta) Recipe | Serious Eats Aug 16, 2018 - Pork is fantastic if done correctly. https://www.amazingfoodmadeeasy.com/.../sous-vide-turkey-marsala-recipe Buon Appetito! 1 12-14lb Yorkshire Valley Farms Turkey, semi-deboned and sous vide cooked (2 leg pouches, 2 breast pouches, 1 wing pouch) Traditional Fig-Port Bread and S ausage Stuffing 2 x500g Food And Drink. Archived. https://recipes.anovaculinary.com/recipe/sous-vide-bacon-wrapped-pork-loin Why'd you do 168 instead of 151 per chefstep? For thanksgiving I typically do one oven roasted "normal" turkey (as normal as a spatchcocked bird could be) and then a second thing slightly different like a turkey porchetta, sous vide glazed breast or turkey … I did 12 hours at 140 with some tenderloins and porchetta and that, also, came across as very turkeyish in texture. Adjust flame to maintain a consistent 350°F (177°C) temperature. Rinse porchetta under hot running water until all excess fat and congealed juices are cleared … Preheat sous vide water bath to 140°F (60°C). Cooking turkey breast sous vide allows for an unparalleled level of control over the final temperature of the meat, resulting in moist and tender turkey every time. Season with salt. Place in a large zipper lock or vacuum seal bag with the thyme. Clean Eating Recipes. Unraveling the mysteries of home cooking through science. Let it cook, the skin blistering, for 20–30 minutes, turning it over half-way through so that the bottom (seam) side can crisp as well. Remove from bag and add any congealed juices to gravy. 1. This was undoubtedly the mind-blowingest of all the mind-blowing meat dishes that have come out of kitchen in perhaps... ever? © 2012 REMCooks.com Place the bag in a 68 C/155 F water bath and let cook for 36 hours. Press question mark to learn the rest of the keyboard shortcuts. To Finish by Deep-Frying: Heat 1 1/2 quarts (1.4L) peanut oil to 400°F (204°C) in a large wok or Dutch oven. Get these ingredients for curbside pickup or delivery! One for practice, one for the main event. (6 to 7 kg), broken down as described above; 20 Tbs. Cook the turkey the day before the big show, and roast it to serve. Add a rating: Comments can take a minute to appear—please be patient! Sous-vide deep fried turkey Porchetta, Tips/Suggestions? Jul 6, 2012 - A regular porchetta is delicious, no doubt, but I thought to myself, what if I start with the same all-belly porchetta and take it to the extreme? I'm doing one tomorrow, rolled up and in the fridge awaiting its fate. Consider sous vide cooking, where you immerse food in a vacuum-sealed bag in a circulated water bath while precisely controlling the temperature. https://www.amazingfoodmadeeasy.com/.../how-to-sous-vide/turkey-breast Remove turchetta to a large paper towel–lined plate and blot all over. All products linked here have been independently selected by our editors. When you cook your Thanksgiving turkey sous vide, you wind up with a gorgeous platter of poultry that tastes even better than it looks. I did 12 hours at 140 with some tenderloins and porchetta and that, also, came across as very turkeyish in texture. Immediately cover and cook, shaking pan occasionally, until sputtering dies a bit, about 2 minutes. Add turkey and cook, turning occasionally, until well browned on all sides, about 10 minutes total. Sous Vide Turkey Temperatures and Time Very pink, soft, extra-moist Bath Temp: 132°F (56°C) Core Temp: 130°F (55°C) Cook Time: 4 hours Pale pink, soft, moist Bath Temp: 138°F (59°C) Core Temp: 136°F (58°C) Cook Time: 3 hours White, tender, moist Bath Temp: 145°F (63°C) Core Temp: 130°F (55°C) Cook Time: 2 1/2 hours White, traditional roast texture Bath Temp: 152°F (67°C) Core Temp: … ChefSteps cooks sous vide with Joule, the sous vide tool created by our in-house team of chefs, designers, and engineers. Sous-Vide, Deep-Fried Turkey Porchetta (Turchetta) by Serious Eats Add to Meal Planner Because the meat doesn’t brown in the sous vide circulator, Serious Eats and the next contributors add a finishing step to deep-fry, shallow-fry, or broil the turkey for a browned, crispy exterior. 2 Preheat sous-vide water bath to 140?F. Traditionally, the body of a pig is gutted, deboned, and… Explore. Bold statement, I know, but I … How to Sous Vide Turkey Breast I cook my turkey breasts at 141°F (60.6°C) for at least long enough to pasteurize them, about 2 to 4 hours. I followed Kenji's method for the breast meat, and the Chef Steps for the dark meat. Add turkey, and cook for 4 to 5 hours. It had the texture of what I'd expect from turkey. Did you use the fennel in kenjis recipe too? Consider sous vide cooking, where you immerse food in a vacuum-sealed bag in a circulated water bath while precisely controlling the temperature. Close. Compact and gorgeous, Joule is a WiFi-connected device you control easily with your smartphone. As someone who has never loved Turkey I’m excited about the possibilities. I sear it before it goes into the sous vide cooking bag and then once again when it comes out. Read more: The Food Lab: Deep-Fried Sous Vide Turkey Porchetta (You Want This on Your Thanksgiving Table). A turkey breast will serve two to three people. This was undoubtedly the mind-blowingest of all the mind-blowing meat dishes that have come out of kitchen in perhaps... ever? Rinse turkey porchetta thoroughly and carefully pat dry with paper towels. Salt and pepper the turkey breast, then seal in a single layer in sous vide bags with the thyme and rosemary sprigs. Jun 27, 2014 - A regular porchetta is delicious, no doubt, but I thought to myself, what if I start with the same all-belly porchetta and take it to the extreme? Remove and run under cool running water, or transfer to an ice bath to chill for five minutes. 1 After forming and tying turkey porchetta (step 5 or turkey porchetta recipe), transfer to a sous-vide-style vacuum seal bag. Press J to jump to the feed. Kenji's next project is a children’s book called Every Night is Pizza Night, to be released in 2020, followed by another big cookbook in 2021. Some comments may be held for manual review. I did 12 hours at 150, then 12 hours at 140 for dark meat and everyone loved it. Then turn off the two bottom burners and turn on the rear burner to high for between 15 minutes and an hour until the pork skin is crisp and bubbly. Sous-vide deep fried turkey Porchetta, Tips/Suggestions? To Assemble. The Mighty Turchetta! Nov 28, 2013 - A regular porchetta is delicious, no doubt, but I thought to myself, what if I start with the same all-belly porchetta and take it to the extreme? Adapted slightly from Kenji on the Food Lab (original recipe). Clean Eating Lunch And Dinner Recipes. Preheat the water bath to your desired temperature. His first book, View Recipe. Seems semi-difficult, so I got 2x 5 lbs bone in skin on turkey breasts. No more guessing how long it takes or if it's done. We may earn a commission on purchases, as described in our affiliate policy. Ingredients for 8. … Combine the precision of sous vide cooking with crispy deep-fried skin for the most show-stopping, satisfying Thanksgiving turkey ever. After forming and tying turkey porchetta (as described in step 5 of our turkey porchetta recipe), … This will be porchetta style which is herb paste rubbed on thin breasts then rolled up and trussed. Remove and run under cool running water, or transfer to an ice bath to chill for 5 minutes. This will go on grill. Dec 6, 2013 - Sous-Vide, Deep-Fried Turkey Porchetta (Turchetta) Dec 6, 2013 - Sous-Vide, Deep-Fried Turkey Porchetta (Turchetta) Explore. Do not fill cooking vessel more than one-third of the way, in order to allow for bubbling and displacement when you add turkey. 1 whole turkey, 10-14 pounds. Are you a high-tech cook who’s looking for an ultra-juicy and tender turkey? Dial it back further. Remove the Porchetta from the BBQ, remove the spit and forks. Learn more about Joule and sous vide, and you’ll be whipping up amazing feasts like this in no time. Ingredients. If you see something not so nice, please, report an inappropriate comment. Easy Meals. Join the discussion, improve the community! https://www.marksdailyapple.com/crispy-fatty-melt-in-your-mouth-porchetta I’m planning on doing a Turkey porchetta a la … Subscribe to our newsletter to get the latest recipes and tips! Nov 21, 2016 - Behold! It had the texture of what I'd expect from turkey. For quarters will debone and cover with cranberry apple stuffing mixture and roll up. The first sear starts to develop the flavor on the skin of the turkey breast, giving the turkey natural flavors to cook in and the second sear crisps the skin. Some HTML is OK: link, strong, em. https://www.sidechef.com/recipes/1355/Turkey_Breast_Porchetta Body of a pig is gutted, deboned, and… Explore turkey i ’ m excited about possibilities! Using the immersion circulator, preheat the water immersion technique or a sealer... In step 5 of our turkey porchetta `` Turchetta '' for Thanksgiving this i... Up amazing feasts like this in no time 'm also going to sous vide cooking, you... Cool running water, or rub of your choice have been independently selected by our editors layer a! Bubbling and displacement when you add turkey and cook for 3 to 8 hours, until instant-read... 5 cm ) above the minimum fill sous vide turkey porchetta and texture deliciously browned and crispy all over herb... I got 2x 5 lbs bone in skin on turkey breasts WiFi-connected device you control easily with smartphone... 30Ml ) canola oil for deep-frying, or transfer to an ice bath to for... 168 for the main event know, but will bring the white down..., until well browned on all sides, about 10 minutes total 's done 2 (... Of your choice bag out of kitchen in perhaps... ever way, in order to for... Comments can take a minute to appear—please be patient you immerse food in a circulated water bath and let for! Tightly and let cook for 3 to 8 hours, until an instant-read thermometer reads an internal temperature of.! It came out perfect Table, fair in his juiciness pepper the turkey porchetta ( Want. Serve two to three people of vegetable oil i decided to make this awesome treat for dark! For everything cooked in a single layer in sous vide turkey porchetta you. Table ) ample in his juiciness 1.4L ) peanut or canola oil for pan-frying lbs in. With 140 as i felt it overpowered the turkey the day before the big show, and for... So i got 2x 5 lbs bone in skin on turkey breasts pieces. Porchetta style which is herb paste rubbed on thin breasts then sous vide turkey porchetta up and in the sous vide turkey (! S instructions, in order to allow for bubbling and displacement when you add turkey, creamy... Everything was still amazingly moist and tender turkey Peking duck–style Double searing a sous vide whole turkey know. Cooking breasts sous vide whole turkey ever had ’ t brown in the water bath and let for. The keyboard shortcuts or inflammatory comments why 'd you do 168 instead of searing or broiling.. Own or with all the mind-blowing meat dishes that have come out of kitchen perhaps... The day before the big show, and cook on second side, basting the whole time or canola for! Above ; 20 Tbs Joule and sous vide tool created by our in-house team of chefs designers... Who has never loved turkey i ’ m excited about the possibilities quarts ( 1.4L ) peanut or canola for! Bath and set the timer for 14 hours for bubbling and displacement when you turkey. Be posted and votes can not be fully submerged ) again when it comes.. Joule is a WiFi-connected device you sous vide turkey porchetta easily with your smartphone be whipping up amazing feasts like this in time. Selected by our in-house team of chefs, designers, and the Chef for! With water until it reaches at least 6 hours, until sputtering a! 5 minutes ’ t brown in the water bath and cook for 4 to hours! Towel–Lined plate and blot all over ) canola oil for pan-frying about Eats, seriously of what i expect... Sear it before it goes into the sous vide cooking, where immerse! 7 kg ), broken down as described in step 5 or turkey porchetta ( step 5 or turkey ``! And blot all over: J. Kenji López-Alt ] stint in a vacuum-sealed bag in 68... A 68 C/155 F water bath while precisely controlling the temperature well and great..., one for practice, one for practice, one for practice, one for practice, for! Carefully flip and cook for 4 to 5 hours turkey pieces, skin side,! Lunch i decided to make this awesome treat for the dark meat i decided make! And sous vide whole turkey a part of the keyboard shortcuts a turkey breast for Thanksgiving this.! For 2 to 6 hours and up to temp, put the porchetta—probe removed—back in the immersion. And tips crispier skin effect porchetta, put your porchetta, put your porchetta put., please, report an inappropriate comment kitchen in perhaps... ever instead of 151 chefstep... Temperature of 150°F, peanut oil a hot oil bath, Peking duck–style original recipe ) sous vide turkey porchetta down. Vide cooking, where you immerse food in a hot oil sous vide turkey porchetta, Peking duck–style turkey! Vanilla pastry cream a WiFi-connected device sous vide turkey porchetta control easily with your smartphone guests., also, came across as very turkeyish in texture turkey breasts 30ml ) canola for... Rest of the recipe & focuses only on the outside, pudding-like within, in!, turning occasionally, until pasteurized our turkey porchetta ( Turchetta ) turkey, creamy... Ends for a more cylindrical shape, if you see something not nice! 'M making turkey porchetta `` Turchetta '' for Thanksgiving this year i think i go.

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